Restaurant Pico Summer Gazpacho

• 5 purple Cherokee heirloom tomatoes
• 1 lemon cucumber - peeled
• 1½ crane melons
• ½ oz organic garlic
• 2 cups Durum bread - cubed
• 2 cups extra virgin olive oil
• 2 Tbs sherry vinegar
• salt

Toast the cubed Durum bread in oven at 350ºF for 8 minutes. Grind garlic into paste in mortar and pestle with 1 Tbs salt. Blend all ingredients. Pass through a fine chinois. Add salt to taste.